Coconut Ginger Macadamia Ice Cream

Dive into a tropical paradise with this Coconut Ginger Macadamia Ice Cream, a creamy and luscious treat that combines the exotic flavors of coconut and ginger with the buttery crunch of macadamia nuts. Made with a rich base of full-fat coconut milk and heavy cream, this ice cream achieves the perfect balance of indulgence and lightness. Freshly grated ginger adds a subtle yet zesty warmth, while a touch of vanilla rounds out the flavors beautifully. The mix is thickened with a cornstarch slurry for a velvety texture, and the final churn incorporates crunchy macadamia nuts for a delightful contrast in every bite. Whether served in a bowl or on a cone, this homemade frozen dessert is ideal for summer days or when you're craving something unique and refreshing. Perfect for lovers of tropical flavors and artisanal ice cream recipes!

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 2 cups Full-fat coconut milk
• 1 cup Heavy cream
• 2 tablespoons Fresh ginger (peeled and grated)
• 0.75 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 0.5 cup Macadamia nuts (roughly chopped)
• 1 tablespoon Cornstarch
• 2 tablespoons Water (cold)

Directions

Step 1

In a medium saucepan, combine the coconut milk, heavy cream, grated ginger, granulated sugar, and salt. Whisk to combine.

Step 2

Place the saucepan over medium heat and cook while stirring frequently until the mixture begins to steam but does not boil, about 5-7 minutes.

Step 3

In a small bowl, mix the cornstarch and cold water to make a slurry. Slowly pour the slurry into the heated coconut milk mixture while whisking continuously.

Step 4

Cook for an additional 2-3 minutes, stirring constantly, until the mixture thickens slightly. Remove the saucepan from the heat.

Step 5

Stir in the vanilla extract. Allow the mixture to cool to room temperature, then transfer it to the refrigerator to chill for at least 4 hours, or until completely cold.

Step 6

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (usually about 20-25 minutes).

Step 7

About 5 minutes before the churning is complete, add the chopped macadamia nuts to the ice cream maker to fold them into the mixture.

Step 8

Transfer the churned ice cream to an airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals from forming, then freeze for at least 2 hours to firm up.

Step 9

Scoop and serve the Coconut Ginger Macadamia Ice Cream in bowls or cones, and enjoy this tropical delight!

Nutrition Facts

Serving size	(981.7g)

Amount per serving	% Daily Value*
Calories	2937.4

Total Fat 236.5g	0%
Saturated Fat 156.2g	0%
Polyunsaturated Fat g
Cholesterol 240mg	0%
Sodium 745.3mg	0%
Total Carbohydrate 195.0g	0%
Dietary Fiber 14.9g	0%
Total Sugars 168.8g
Protein 15.3g	0%

Vitamin D 0IU	0%
Calcium 127.2mg	0%
Iron 17.1mg	0%
Potassium 1498.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.7%

Protein: 2.1%

Carbs: 26.3%